Chef’s Table Past Menus

Chef’s Table Dinners

Every Sunday beginning May 26, enjoy a dinner created by Executive Chef Tyler Krost highlighting the freshest seasonal incredients available. The menu will vary each week. Dinner menus will not be available in advance online as Chef Tyler will be sourcing local and seasonal ingredients right up to the dinner for a fresh, unique, and memorable dining experience. Below you will find some examples of our previous offerings.

Menu from May 16, 2019 dinner

Soft Shell Crab with Garlic Remoulade

Karma Vineyards Methode Champenoise 2007 — Lake Chelan, Washington

Smoked Cauliflower Panna Cotta

Steelhead | basil purée | toasted pine nuts

Boudreaux Cellars Chardonnay 2011 — Celilo and Gamache Vineyards, Washington

Beef Carpaccio

Shaved asparagus | morel mushrooms | Parmesan | fresh lemon | olive oil

Beaux Freres Pinot Noir 2005 — Ribbon Ridge, Oregon

Snake River Farm American Kobe Beef

Bordeaux demi-glace | buttered baby potatoes

Betz Family Winery La Côte Rousse Syrah 2007 — Red Mountain, Washington

Chocolate Trio

Chocolate dipped strawberry | milk chocolate hazelnut truffle | chocolate cremeaux

Townshend Port 2001 — Columbia Valley, Washington

Executive Chef Tyler Krost  ~  Sous Chef Chris Knorr  ~  Pastry Chef Samantha Huntsman